New This Month

Rich Chocolate Frosting

  • Yield: Makes 6 cups

Source: Martha Stewart Living, February 2001


  • 24 ounces semisweet chocolate morsels
  • 4 cups whipping cream
  • 1 teaspoon light corn syrup


  1. Place chocolate and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, 20 to 25 minutes. Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours. Spread on cooled cake.

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